Turkey Carnitas Mesclun Salad with Tangerine Vinaigrette

Turkey Carnitas Mesclun Salad with Tangerine Vinaigrette

From: Chef Dean Thomas of The Inn at Essex with the New England Culinary Institute. Yield: 6 servings.

2 lb. turkey thighs
as needed, salt and black pepper
2 cups olive oil
1 tangerine, quartered
1/2 cup whole milk
2 cloves garlic, peeled
1/4 cup tamari soy sauce
1/4 cup cola soda

TANGERINE VINAIGRETTE:
1 b

Register to view the full article

Register to view this article

Already a member? .